Turkey Picadillo

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Turkey Picadillo Recipe
Randy Mayor; Melanie J. Clarke
Look for bottled sofrito in the Latin section of your supermarket.
4 servings (serving size: about 3/4 cup picadillo and 1/2 cup rice)


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1 (3 1/2-ounce) bag boil-in-bag rice
1/4 teaspoon salt, divided
1 pound ground turkey breast or lean ground beef
1/4 cup golden raisins
1/4 teaspoon dried oregano
1/8 teaspoon ground cumin
1/2 cup water
1 tablespoon cider vinegar
1 teaspoon capers, drained
1 teaspoon olive oil
1 (6-ounce) jar prepared sofrito (such as Goya)
1 tablespoon chopped fresh flat-leaf parsley
Parsley sprigs (optional)


Prepare rice according to package directions; stir in 1/8 teaspoon salt.

While rice cooks, cook ground turkey in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Stir in 1/8 teaspoon salt, raisins, oregano, and cumin; cook 3 minutes, stirring frequently. Stir in water and next 4 ingredients (water through sofrito); cook 5 minutes or until slightly thick. Remove from heat. Stir in chopped parsley. Serve over rice. Garnish with parsley sprigs, if desired.

Created date

October 2003

Nutritional Information

Calories 403
Caloriesfromfat 22 %
Fat 10 g
Satfat 1.7 g
Monofat 2.9 g
Polyfat 4.9 g
Protein 36.5 g
Carbohydrate 39.8 g
Fiber 2 g
Cholesterol 70 mg
Iron 2.3 mg
Sodium 712 mg
Calcium 39 mg